Wild Rice Mushroom Casserole

A rich and creamy side or entrée loaded with only the best.

Time 20 min + slow cooking

Serving Size 6

Ingredients

2 Tbsp Olive Oil
1/2 Medium Onion, Finely Diced
1 Large Green Or Red Pepper, Diced
1/2 Lb (1 Package) Mushrooms, Thinly Sliced
2 Cloves Garlic, Minced
1 (14-oz) Can Diced Tomatoes, Drained
2 Tsp Oregano
1 Tsp Paprika
2 Tbsp Margarine (Or Butter)
2 Tbsp Flour
1 1/2 Cup Silk Original Soymilk
8 Oz Soy Cheddar Cheese (Or Regular)
1 Tsp Salt
1/2 Tsp Pepper
2 Cups Wild Rice Cooked To Package Directions Or 1 Cup Wild Rice And 1 Cup White Rice Uncooked With 1 1/2 Cups Water

Step 1
Heat oil in skillet on medium heat until hot.
Step 2
Add onion, pepper and mushrooms. Cook, stirring frequently, until vegetables are softened, about 5 to 6 minutes.
Step 3
Add garlic, tomatoes and herbs. Cook and stir until heated through.
Step 4
Transfer to a large mixing bowl.
Step 5
In the skillet, melt margarine (or butter) and whisk in flour until smooth. Whisk in milk and bring to a low boil, stirring all the while, until mixture thickens.
Step 6
Whisk in cheese and stir to make a rich, velvety sauce. Stir in salt and pepper.
Step 7
Combine cooked rice with vegetables and fold in cheese.
Step 8
Pour into slow cooker, cover and cook on low for 4-6 hours or high for 2-3 hours.

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